Pineapple Cake
1.
Add softened butter with powdered sugar and beat with an electric whisk until the color becomes lighter and the volume becomes larger.
2.
Add the whole egg liquid to the butter in portions, beating evenly each time, and then add the next time.
3.
Add the sifted low-gluten flour and milk powder, and mix well.
4.
Mix it evenly and add in the coconut minced. Continue to mix until there is no dry powder. Don't over-mix.
5.
Put the kneaded dough in the refrigerator for 30 minutes.
6.
Divide the pineapple filling into 15g pieces and knead them into small balls.
7.
Take out the frozen dough and divide it into 18g each.
8.
Flatten the dough with your hands, put a piece of pineapple filling, push the meringue with your thumb, so that the meringue slowly "climbs" up, wrapping the filling, after the meringue is pushed up, pinch it tightly so that the meringue will hold the pineapple The filling is completely wrapped.
9.
Place the pineapple cake mold on the baking tray, put the wrapped dough in the mold, flatten the dough with your hands, and set the shape of the dough in the mold.
10.
Preheat the oven at 150 degrees, the middle layer, bake up and down for 10 minutes, then take it out, turn it over (note that the mold is hot) and bake at 150 degrees for about 20 minutes, pay attention to the coloring.
11.
Bake until the surface is golden. It can be demoulded after being taken out and cooled. After demoulding and cooling, keep it sealed for 4 hours before eating. The taste is better.
Tips:
1. This recipe can make 42 pineapple cakes.
2. There is no need to add coconut paste.
3. 18g of skin and 15g of filling are very good, and the finished product will not be too thick, just right to eat.
